Roasted Chicken with Potatoes and Carrots is a classic recipe that is a favorite with my large family. Cooking your chicken covered in a dutch oven is a great way to prevent it from drying out.
We love one pot chicken recipes that are filling and easy to put together.
Let me show you just how easy it is to make this one pot chicken dinner.
Here is a list of the items you will need to pull from your pantry and your fridge.
- whole chicken fryer
- baby carrots
- small yellow potatoes
- onion, diced
- butter, but into pats
- chicken broth
- salt and pepper to taste
This easy chicken dinner recipe is going to come together quickly and cook in the oven. There is no babysitting required. You dump all of the ingredients in your dutch oven and walk away while it bakes in the oven.
If your family loves poultry, check out these 100 chicken recipes. I love the variety in the list- no more boring chicken recipes.
How to Make One Pot Chicken and Veggies:
First, preheat your oven to 350 degrees.
Next, rinse your whole fryer real good under cool running water. Ensure there is not a packet with gizzards, liver, etc., in the chicken cavity. If there is, you can discard it or use it to make homemade chicken stock or stuffing.
Place the chicken, breast down, in your dutch oven. Salt and pepper the outside of the chicken and then distribute the pats of butter on top of the chicken evenly.
Now you can toss your chopped onion, carrots and diced potatoes on top of the chicken.
Pour the chicken broth into the pot. I like to use Better Than Bullion and add water to that according to the directions. If you want to use traditional canned or boxed chicken broth you certainly can.
Pop the lid on the dutch oven and place it in the oven.
Cook for 25 minutes per pound. The last 10 minutes of cook time, remove the lid and let the chicken get a little golden if you want it to look more roasted.
On a budget? Try some of these cheap chicken recipes for large families. They use up the staples in your pantry and fridge and stretch your dollar.
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Can I Use Olive Oil Instead of Butter?
You 100% can use olive oil instead of butter. Both work really well for adding flavor, keeping the chicken moist while it is baking and crisping up the skin while it is in the oven.
Can I Add Garlic Cloves to my Chicken and Vegetables?
Absolutely you can add garlic. Either toss in some cloves or minced garlic when you add in the vegetables. This will give it even more amazing flavor.
What Size Dutch Oven Do I Need for a Whole Chicken?
If you are cooking a whole chicken with vegetables you’re going to want at least a 7 quart dutch oven to ensure you have enough room.
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Can Raw Chicken Cook with Vegetables?
You can cook raw chicken and vegetables together if both the vegetables and chicken are completely cooked throughout before you consume them. The internal temperature of chicken should be 165 degrees when there is a thermometer inserted.
Could I Cook This in My Slow Cooker?
You certainly can. Toss everything into the crock just like you would for the dutch oven. Cook it on high for 6 hours on low for 10 hours. Again, the internal temperature of the chicken needs to be 165 degrees when done.
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How Do You Serve Roasted Chicken and Vegetables?
This one pot meal can be served in bowls with a nice slice of the roasted chicken, a couple of scoops of the vegetables and a ladle of broth poured over top. You really need nothing more with this meal, but if you want to add a side salad or some bread that would go perfectly with this meal.
What if I Don’t Have a Lid for My Dutch Oven?
If you do not have a lid, simply cover the pot with aluminum foil and pop it in the oven. Remove the foil the last ten minutes and finish baking.
Best Chicken Recipes :
- Slow Cooker Chicken Green Beans and Potatoes
- Crockpot Chicken Chili
- One Pot Chicken Alfredo and Vegetables
- Instant Pot Whole Chicken
- Chicken Cutlets in the Cast Iron Skillet
You might also love our Applewood Smoked Bacon Roast Pork with Baby Potatoes. Another super easy one pot dinner idea.
Roasted Chicken with Potatoes and Carrots
- Dutch Oven
- 1 whole chicken rinsed with innards removed
- 2 cups of baby carrots
- 8 small yellow potatoes peeled and diced
- 1 large onion cut in quarters
- 2 tablespoons butter cut into pats
- 1 ½ cups chicken broth
- salt and pepper to taste
- Preheat your oven to 350 degrees. Rinse fryer. Ensure there are no innards that need to be removed from chicken cavity.
- Place the chicken, breast down, in dutch oven. Salt and pepper outside of chicken. Put pats of butter on top of the chicken skin.
- Add the vegetables into the pot op top of chicken.
- Pour the chicken broth into the pot.
- Put the lid on the dutch oven and place it in the oven. Cook for 25 minutes per pound.
- The last 10 minutes of cook time, remove the lid and let the chicken get a little golden.